Blueberry banana bread

May 11, 2017 at 8:43 pm | Posted in bread, Cakes | Leave a comment
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Blueberry banana bread

recipe taken from the recipe critic

Ingredients
  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh blueberries tossed in 1 Tablespoon of flour
Instructions
  1. Preheat oven to 375F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
  3. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  4. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered blueberries.
  5. Pour batter into prepared loaf pans and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.

I used frozen berries and it was fine. the batter seems a little less for two loaf pans. I’m also a little apprehensive without using any milk.. but turned out just fine! maybe I added a little too many blueberries..

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Greek Yoghurt Banana bread

April 21, 2016 at 10:32 pm | Posted in bread, breakfast, Cakes | Leave a comment
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I’m gonna try this no butter recipe tomorrow !

no butteR:

greek yogurt banana bread

or this

easy no fail with butteR:

http://www.soberjulie.com/2014/11/fail-banana-bread-recipe-easy-family-recipe/

here are the two:

Ingredient
Old nana cake my recipe this time soberjulie running w/ spoons
Flour 3c 1-1/2C
Butter ½ cup 1/4 C 1c n/a!
Sugar ½ c ½ c (slightly less) 2c 1/4C brown + 1/4 maple syrup
Eggs 2 2 2 2
Sour milk ½ c n/a (1/2C plain yogurt) 1c sour cream 1/2 greek yoghurt
Almond milk n/a n/a n/a n/a
Baking soda 1tsp 1tsp 2tsp 1-1/2tsp
Baking powder 2 ½ tsp 2-1/2tsp 2tsp n/a
Salt ½ tsp  (salted butter) n/a 1/2tsp
Vanilla 1tsp n/a 1tsp
Cinnamon n/a 1tsp n/a
Banana 3 medium 3 large 2-1/2 c 2
Chocolate chip ½ c (optional) n/a n/a
Chia n/a 50mL n/a
Method:
Temperature (time) 275F (1hr) 350 (0.5hr) 350 (30mins) 350 (35-40min)
2 loaf pan 1 medium loaf pan 1 loaf pan 1 loaf pan

Banana Chia Cake

March 12, 2016 at 11:34 am | Posted in bread, Cakes | Leave a comment
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banana cake (my old recipe) vs Banana Chia Bread (recipe from savy naturalist) Recipe

Ingredient
Old nana cake my recipe this time
Flour
Butter ½ cup 1/4 C
Sugar ½ c ½ c (slightly less)
Eggs 2 2
Sour milk ½ c n/a (1/2C plain yogurt)
Almond milk n/a n/a
Baking soda 1tsp 1tsp
Baking powder 2 ½ tsp 2-1/2tsp
Salt ½ tsp  (salted butter)
Vanilla 1tsp n/a
Cinnamon n/a 1tsp
Banana 3 medium 3 large
Chocolate chip ½ c (optional) n/a
Chia n/a 50mL
Method:
Temperature (time) 275F (1hr) 350 (0.5hr)
2 loaf pan 1 medium loaf pan

I first cream butter and sugar together and then added whole banana and unbeaten egg (because I was too lazy). Add your choice of dairy. but what I did do is adding all the dry ingredient together first and then mix it into the wet ingredient. add chia. then bake for 45mins.

 

Banana Chia Bread

March 4, 2016 at 11:44 pm | Posted in bread, Cakes, Loaf | Leave a comment
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banana cake (my old recipe) vs Banana Chia Bread (recipe from savy naturalist) Recipe

Ingredient
Cake (my old recipe) Bread (savy naturalist)
Flour
Butter ½ cup 2 tbs, whipped
Sugar ½ c ½ c
Eggs 2 1 large, RT
Sour milk ½ c n/a
Almond milk n/a ½ C
Baking soda 1tsp n/a
Baking powder 2 ½ tsp 2tsp
Salt ½ tsp ¼ tsp
Vanilla 1tsp n/a
Cinnamon n/a optional
Banana 3 medium 2 large
Chocolate chip ½ c (optional) n/a
Chia n/a 1/3 C
Method:
Temperature (time) 275F (1hr) 400 (1hr)
2 loaf pan 1 medium loaf pan

Savy naturalist Recipe Directions: Preheat oven to 400 degrees and grease a medium loaf pan and set aside. In a large bowl mix butter, egg, banana and sugar. In a medium bowl add flour, salt, baking powder and mix until combine.  Slowly add flour mixture and milk to wet ingredients, alternating until incorporated. Fold in chia seeds. Place batter in loaf pan and place in the oven for 60 minutes or until a tooth pick inserted in the middle comes out clean.

I thought the chia idea is pretty interesting so I wanted to try incorporating it in to my all-time loved banana cake recipe.

apparently 1tbs of grind up chia soak in 3 tbs of water for 5mins can be used to substitute 1 egg. or replace 25% of oil and egg? chia has omega 3 fatty acid

here’s another super healthy banana cake recipe http://simplerootswellness.com/banana-cake-with-chia-seeds/

what I ended up doing was soak 1/3C chia in 2/3C almond milk + 2/3C water

and I’d suggest baked @350F for 1hr 

people say the temperature is a balance between browning of the outside and cooking of the middle. more sugar = lower temperature needed; I guess that explains the 400 for bread and 275 for cake.

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Cranberry Orange Bread

January 6, 2013 at 7:54 pm | Posted in bread | Leave a comment
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Cranberry Orange Bread

recipe from joyofbaking

Ingredients:

– 1/2 cup (50 grams) pecans or walnuts (optional, didn’t use) 

– 1 cup (120 grams) fresh or frozen cranberries, coarsely chopped

– 2 cups (260 grams) all-purpose flour

– 1 cup (200 grams) granulated white sugar 1/2 c + 50ml sugar

– 1 1/2 tsp baking powder 

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 tablespoon orange zest (outer skin of orange) 

4 tablespoons (57 grams) COLD unsalted butter, cut into pieces

1 large egg, well beaten

3/4 cup (180 ml) freshly squeezed orange juice

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. 

Toastthe pecans or walnuts for about 8 – 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

In a small bowl, combine the beaten egg with the orange juice and vanilla extract.

In a large bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest.Cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.Fold the wet ingredients into the dry ingredients. Stir in the chopped cranberries and nuts. Pour into the prepared pan and bake for 50 -60 minutesor until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the bread from the pan and let cool completely before slicing. This bread can be frozen.

I used the zest of the whole orange :9 

1 orange only gave me 1/2 c so I added another 1/4 c of liquid (water) otherwise the batter was too dry. (a little more moist than drop dough consistent)  

Used fresh cranberries! yumyum ❤

Lemon Scented Banana Bread

June 11, 2012 at 7:39 pm | Posted in bread, Loaf | Leave a comment
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Lemon Scented Banana Bread

Adapted from Dunk & Crumble

After mixing the lemon zest and sugar, the hint of lemon smell and tinge of yellow smells so good and look so pretty 😀

Image

I only had 3/4 of a lemon at home so I grated as much zest as I can and added in 1 tsp of lemon extract. 

Ingredients:

  • 6 tablespoons unsalted butter (90ml)
  • 3/4 cup sugar (I used 1/2 c.) 
  • 1 teaspoon fresh lemon zest
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg (I sub. with cinnamon) 
  • 2 large eggs
  • 1 1/2 cups mashed banana (from about 3 large ripe bananas)
  • 1/4 cup ricotta cheese (can substitute plain yogurt or sour cream)
  • 1 teaspoon vanilla extract
  • 1 tsp lemon extract

Directions:  

Preheat the oven to 350 degrees F.  Butter and flour a standard-sized loaf pan and set aside.

In a small pan, heat the butter until fully melted, and set aside to cool.  In a medium sized bowl, rub the sugar and lemon zest together with the tips of your fingers to release the oils in the zest, until the sugar is tinted the slightest shade of yellow.  Add the flour, baking soda, salt and nutmeg and whisk to combine.

In a large bowl, combine the mashed banana with the eggs, ricotta and vanilla and whisk thoroughly until combined and lump-free.  Add the dry ingredients, all at once, to the bowl with the wet ingredients, and use a rubber spatula to gently stir the batter together.  Stir just until the batter is streak-free — don’t overmix the batter, lest you like chewy, tough bread.

Pour the batter into your prepared pan, and bake until a skewer inserted into the center of the cake comes out clean, about 1 hour.  Cool the bread in the pan on a wire rack for 5 minutes, and then invert the cake from the pan and cool to room temperature.  Banana bread keeps for about 5 days well-wrapped at room temperature, and also freezes well, when wrapped tightly in both plastic wrap and tin foil.

Makes 1 loaf cake, for about 8 servings.

I don’t see where it says to add in the butter so I added it in the wet ingredient before adding in the dry.

Maybe I’ll make double banana pound cake next time I have ripen bananas sitting around yelling at me to bake something banana again :9

Image

You ugly looking loaf of banana bread 😡

Image

this is how it looks if you over mixed it.. very smooth and dense with no texture ;( *sniffsniff*

I typed up the top part as I was waiting for it to bake for one good hour… I took it out to cool then went out to play ultimate 😀 but I’m disappointed after I get home… I had trouble mixing the dry into wet and it seems like I over mixed it due to the overly smooth and dense texture(seemed undercook but is not).. also I wouldn’t add in the lemon extract because the overly strong lemon smell is weird… 

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